A pre-treatment system for making fruit-flavored frozen drinks

Abstract

The utility model provides a kind of preparation fruit taste frozen beverage's pretreatment system.The utility model adds the fruit product material to balance cylinder one side, which can keep the product fruit flavor color natural, and reduce microbial risk on the other side, eliminate hidden danger for quality control of subsequent product.

Description

Technical Field

[0001] This utility model belongs to the field of food technology, specifically relating to a pre-processing system for making fruit-flavored frozen beverages. Background Technology

[0002] The pre-processing of frozen drinks involves mixing, volume adjustment, homogenization, sterilization, cooling, and aging of raw materials. There are generally two methods for adding fruit products: one is to directly mix the fruit with other raw materials in a mixing tank and then heat it for sterilization. This method is simple to operate, but the loss of fruit flavor, color, and texture becomes noticeable as the heating time increases; the other method is to add the fruit in an aging tank. Because it is added at a low temperature, the fruit flavor, color, and texture are not lost. However, because this is done in a clean area, the risk of external contamination increases over time, potentially affecting the quality of the final product.

[0003] Therefore, providing a pre-processing technology for fruit-flavored frozen beverages that can maintain the natural fruit flavor and color while reducing the risk of microorganisms and eliminating potential problems for quality control of subsequent products has become a problem that needs to be solved. Utility Model Content

[0004] In view of this, the technical problem to be solved by this utility model is to provide a pre-processing system for making fruit-flavored frozen beverages. The pre-processing system for making fruit-flavored frozen beverages provided by this utility model can ensure that the fruit flavor and color of the product are maintained naturally while reducing the risk of microorganisms.

[0005] This utility model provides a pre-processing system for making fruit-flavored frozen beverages, including:

[0006] Mixing tank;

[0007] A constant volume cylinder connected to the mixture outlet of the mixing cylinder;

[0008] A homogenizing and sterilizing system connected to the mixing outlet of the constant volume cylinder, the homogenizing and sterilizing system including a balance cylinder, a homogenizer and a sterilizing device;

[0009] The mixing outlet of the constant volume cylinder is connected to the mixing inlet of the homogenizer;

[0010] Two material pipelines are provided between the homogenizer and the balance cylinder. One material pipeline is for conveying material from the homogenizer to the balance cylinder, and the other material pipeline is for conveying material from the balance cylinder to the homogenizer.

[0011] The balance cylinder is equipped with a material addition port for fruit products.

[0012] The homogenizer is provided with a total material outlet, which is connected to the total material inlet of the sterilization device;

[0013] An aging tank connected to the main material outlet of the sterilization device.

[0014] Preferably, the fruit product material inlet is connected to the fruit product material conveying device.

[0015] Preferably, one end of the fruit product material conveying device is connected to the fruit product material adding port, and the other end is connected to the fruit product material processing device.

[0016] Preferably, the fruit product material processing device includes at least one of a chopper, a juicer, and a jam preparation system.

[0017] Preferably, the diameter of the fruit product material feeding port of the balance cylinder is 300-400mm.

[0018] Preferably, the diameter of the fruit product material addition port of the balance cylinder is 350 nm.

[0019] Preferably, the height of the balance cylinder is 400-1000mm, the length is 300-600mm, and the width is 300-600mm.

[0020] Preferably, the balance cylinder has a height of 500mm, a length of 400mm, and a width of 400mm.

[0021] This utility model also provides a pre-treatment process for making fruit-flavored frozen beverages, including the following steps:

[0022] A) After mixing all materials except fruit products in the mixing tank, the mixture is conveyed to the volume-fixing tank to obtain a mixture.

[0023] B) Place the fruit product materials in the balance tank;

[0024] C) The mixture and the fruit product materials are respectively fed into a homogenizer for homogenization to obtain the total material;

[0025] D) The total material is sterilized and aged to obtain a pre-treated fruit-flavored frozen beverage.

[0026] Preferably, the materials other than fruit product materials include dairy raw materials, sweeteners, stabilizers, and emulsifiers.

[0027] Preferably, the fruit product material includes at least one of fruit pulp, jam, and juice.

[0028] Preferably, the homogenization temperature is 65~70℃, and the pressure is: 15-20MPa for the first stage and 3-5MPa for the second stage.

[0029] Preferably, the sterilization conditions are 87-90°C for 30 seconds.

[0030] Preferably, the aging conditions are 2-10°C for 4-36 hours.

[0031] Compared with existing technologies, this utility model provides a pre-processing system for producing fruit-flavored frozen beverages, comprising: a mixing tank; a volume-regulating tank connected to the mixing outlet of the mixing tank; a homogenization and sterilization system connected to the mixing outlet of the volume-regulating tank, the homogenization and sterilization system including a balancing tank, a homogenizer, and a sterilization device; the mixing outlet of the volume-regulating tank is connected to the mixing inlet of the homogenizer; two material pipelines are provided between the homogenizer and the balancing tank, one material pipeline for conveying material from the homogenizer to the balancing tank, and the other material pipeline for conveying material from the balancing tank to the homogenizer; the balancing tank is provided with a fruit product material addition port; the homogenizer is provided with a total material outlet, the total material outlet of the homogenizer being connected to the total material inlet of the sterilization device; and an aging tank connected to the total material outlet of the sterilization device. This utility model, by adding fruit product materials to the balancing tank, can maintain the natural fruit flavor and color of the product on the one hand, and reduce the risk of microorganisms on the other, eliminating potential problems for subsequent product quality control. Attached Figure Description

[0032] Figure 1 A schematic diagram of the pre-processing system for making fruit-flavored frozen beverages provided by this utility model. Detailed Implementation

[0033] This utility model provides a pre-processing system for making fruit-flavored frozen beverages, including:

[0034] Mixing tank;

[0035] A constant volume cylinder connected to the mixture outlet of the mixing cylinder;

[0036] A homogenizing and sterilizing system connected to the mixing outlet of the constant volume cylinder, the homogenizing and sterilizing system including a balance cylinder, a homogenizer and a sterilizing device;

[0037] The mixing outlet of the constant volume cylinder is connected to the mixing inlet of the homogenizer;

[0038] Two material pipelines are provided between the homogenizer and the balance cylinder. One material pipeline is for conveying material from the homogenizer to the balance cylinder, and the other material pipeline is for conveying material from the balance cylinder to the homogenizer.

[0039] The balance cylinder is equipped with a material addition port for fruit products.

[0040] The homogenizer is provided with a total material outlet, which is connected to the total material inlet of the sterilization device;

[0041] An aging tank connected to the main material outlet of the sterilization device.

[0042] See Figure 1 , Figure 1 A schematic diagram of the pre-processing system for making fruit-flavored frozen beverages provided by this utility model.

[0043] The pre-processing system for making fruit-flavored frozen beverages provided by this utility model includes a mixing tank, which is used to mix materials other than fruit products.

[0044] The pre-processing system for making fruit-flavored frozen beverages provided by this utility model also includes a volume-fixing tank, wherein the mixing outlet of the mixing tank is connected to the mixing inlet of the volume-fixing tank. In the volume-fixing tank, an appropriate amount of water (usually treated purified water) or milk is added to adjust the total volume or weight of the materials to a precise value preset in the formula.

[0045] The pretreatment system for making fruit-flavored frozen beverages provided by this utility model also includes a homogenization and sterilization system connected to the mixing outlet of the volume-regulating tank. The homogenization and sterilization system includes a balance tank, a homogenizer, and a sterilization device.

[0046] The mixing outlet of the constant volume cylinder is connected to the mixing inlet of the homogenizer.

[0047] The balance cylinder is equipped with a material feeding port for fruit products.

[0048] In some specific embodiments of this utility model, the fruit product material addition port is connected to the fruit product material conveying device.

[0049] One end of the fruit product material conveying device is connected to the fruit product material adding port, and the other end is connected to the fruit product material processing device.

[0050] In this invention, the fruit product material processing device includes at least one of a chopper, a juicer, and a jam preparation system.

[0051] The diameter of the fruit product material feeding port of the balance cylinder is 300-400mm, and can be any value between 300, 320, 340, 350, 360, 380, 400, or 300-400mm.

[0052] The height of the balance cylinder is 400-1000mm, which can be any value between 400, 500, 600, 700, 800, 900, 1000mm, or 400-1000mm; the length is 300-600mm, which can be any value between 300, 400, 500, 600mm, or 300-600mm; and the width is 300-600mm, which can be any value between 300, 400, 500, 600mm, or 300-600mm.

[0053] Two material pipelines are provided between the homogenizer and the balance cylinder. One material pipeline is for conveying material from the homogenizer to the balance cylinder, and the other material pipeline is for conveying material from the balance cylinder to the homogenizer.

[0054] In this process, the homogenizer feeds materials that do not meet the homogenization conditions to the balancing cylinder, while the balancing cylinder feeds materials that meet the homogenization conditions to the homogenizer.

[0055] In this invention, the balance cylinder has the dual function of maintaining stable pressure to ensure smooth system operation and serving as a material addition device for fruit products. On the one hand, it can keep the fruit flavor and color of the product natural; on the other hand, it reduces the risk of microorganisms and eliminates hidden dangers for the quality control of subsequent products.

[0056] The homogenizer is provided with a total material outlet, which is connected to the total material inlet of the sterilization device.

[0057] In this invention, the pretreatment system for making fruit-flavored frozen beverages also includes an aging tank connected to the main material outlet of the sterilization device.

[0058] This utility model also provides a pre-treatment process for making fruit-flavored frozen beverages, including the following steps:

[0059] A) After mixing all materials except fruit products in the mixing tank, the mixture is conveyed to the volume-fixing tank to obtain a mixture.

[0060] B) Place the fruit product materials in the balance tank;

[0061] C) The mixture and the fruit product materials are respectively fed into a homogenizer for homogenization to obtain the total material;

[0062] D) The total material is sterilized and aged to obtain a pre-treated fruit-flavored frozen beverage.

[0063] This invention first mixes materials other than fruit product materials in a mixing tank, wherein the materials other than fruit product materials include dairy raw materials, sweeteners, stabilizers, and emulsifiers.

[0064] The dairy raw materials include at least one of the following: liquid milk, milk powder, condensed milk, and milk fat.

[0065] The sweetener includes at least one of white sugar, glucose, fructose syrup, glucose syrup, polydextrose, and trehalose;

[0066] The stabilizer includes at least one of locust bean gum, xanthan gum, carrageenan, guar gum, and sodium carboxymethyl cellulose.

[0067] The emulsifier includes at least one of mono- and diglyceride fatty acid esters, polyglyceride fatty acid esters, and Tween 80.

[0068] According to the formula dosage, the above raw materials are mixed in a mixing tank, and then conveyed to a volume-regulating tank for volume adjustment to obtain a mixture. By adding an appropriate amount of water (usually treated purified water) or milk, the total volume or weight of the material is adjusted to the precise value preset in the formula.

[0069] Place the fruit products in the balance tank.

[0070] This invention places fruit product materials in a balance cylinder, wherein the fruit product materials include at least one of fruit pulp, jam, and juice.

[0071] The preparation process of the fruit product materials described herein is not particularly limited; any preparation process of fruit products known to those skilled in the art is acceptable. Different forms of fruit product materials correspond to different fruit product material processing devices.

[0072] When homogenization begins, fruit product materials are fed into the balancing cylinder, and the sterilization system is activated for continuous operation.

[0073] The homogenization temperature is 65~70℃, and the pressure is: 15-20MPa for the first stage and 3-5MPa for the second stage.

[0074] The sterilization conditions are 87-90℃ for 30 seconds.

[0075] Specifically, in the preparation process, the material is conveyed from the constant volume cylinder into the homogenizer for homogenization. If the homogenization conditions are not met, i.e., the temperature or pressure is not up to standard, the material will be returned to the balance cylinder until the material in the homogenizer meets the conditions and directly enters the sterilization stage.

[0076] After sterilization, the sterilized material is aged under the following conditions: 2-10℃ for 4-36 hours.

[0077] After obtaining the aged fruit-flavored frozen beverage slurry, it undergoes freezing and puffing, shaping, hardening, and packaging to obtain the frozen beverage.

[0078] The pre-processing system and process for making fruit-flavored frozen beverages provided by this utility model can reduce the risk of contamination from adding fruit products to aging cans; and it can make fruit-flavored frozen beverages exhibit a natural and pure effect, reducing the loss of color, taste and flavor of frozen beverages during the pre-processing process.

[0079] To further understand this utility model, the pretreatment process and system for making fruit-flavored frozen drinks provided by this utility model will be described below with reference to the embodiments. The scope of protection of this utility model is not limited to the following embodiments.

[0080] Example 1

[0081] The pre-processing system for making fruit-flavored frozen beverages provided in this embodiment includes a mixing tank, which is used to mix materials other than fruit products.

[0082] The pretreatment system for making fruit-flavored frozen beverages provided in this embodiment also includes a volumetric condenser, and the mixing outlet of the mixing tank is connected to the mixing inlet of the volumetric condenser.

[0083] The pretreatment system for making fruit-flavored frozen beverages provided in this embodiment also includes a homogenization and sterilization system connected to the mixing outlet of the volume-regulating tank. The homogenization and sterilization system includes a balance tank, a homogenizer, and a sterilization device.

[0084] The mixing outlet of the constant volume cylinder is connected to the mixing inlet of the homogenizer. The balance cylinder is equipped with a fruit product material inlet. The fruit product material inlet is connected to a fruit product material conveying device. One end of the fruit product material conveying device is connected to the fruit product material inlet, and the other end is connected to the fruit product material processing device.

[0085] In this invention, the fruit product material processing device is a jam preparation system.

[0086] The diameter of the fruit product material feeding port of the balancing cylinder is 350mm. The dimensions of the balancing cylinder are 500mm*400mm*400mm (height*length*width).

[0087] Two material pipelines are provided between the homogenizer and the balance cylinder. One material pipeline is for conveying material from the homogenizer to the balance cylinder, and the other material pipeline is for conveying material from the balance cylinder to the homogenizer.

[0088] The homogenizer is provided with a total material outlet, which is connected to the total material inlet of the sterilization device.

[0089] In this embodiment, the pretreatment system for making fruit-flavored frozen beverages also includes an aging tank connected to the main material outlet of the sterilization device.

[0090] The following examples all use the system provided in Example 1 to pre-process the materials for fruit-flavored frozen beverages.

[0091] Comparative Example 1

[0092] The pre-processing system for producing fruit-flavored frozen beverages provided in this comparative example includes a mixing tank, and a fruit product material handling device is connected to the material inlet of the mixing tank. The mixing tank is used to mix all materials.

[0093] The pretreatment system for making fruit-flavored frozen beverages provided in this comparative example also includes a volumetric condenser, wherein the total material outlet of the mixing tank is connected to the total material inlet of the volumetric condenser.

[0094] The pretreatment system for making fruit-flavored frozen beverages provided in this comparative example also includes a homogenization and sterilization system connected to the mixing outlet of the volumetric cylinder. The homogenization and sterilization system includes a balance cylinder, a homogenizer, and a sterilization device.

[0095] The total material outlet of the constant volume cylinder is connected to the total material inlet of the homogenizer.

[0096] Two material pipelines are provided between the homogenizer and the balance cylinder. One material pipeline is for conveying material from the homogenizer to the balance cylinder, and the other material pipeline is for conveying material from the balance cylinder to the homogenizer.

[0097] The homogenizer is provided with a total material outlet, which is connected to the total material inlet of the sterilization device.

[0098] In this comparative example, the pretreatment system for making fruit-flavored frozen beverages also includes an aging tank connected to the main material outlet of the sterilization device.

[0099] The following comparative examples all use the system provided in Comparative Example 1 to pre-treat the materials of fruit-flavored frozen beverages.

[0100] Examples 2-1 to 2-3

[0101] 1. Formula, see Table 1

[0102] Table 1 Ingredients (Total: 1000 parts by weight)

[0103]

[0104] 2. Pretreatment process

[0105] According to the formula in Table 1, all materials except fruit products are mixed in a mixing tank and then transported to a volume-fixing tank for volume adjustment. By adding an appropriate amount of drinking water, the total volume or weight of the materials is adjusted to the precise value preset in the formula to obtain the mixture.

[0106] When homogenization begins, fruit product materials are fed into the balancing cylinder, and the sterilization system is activated for continuous operation.

[0107] The homogenization temperature is 65~70℃, and the pressure is: 15-20MPa for the first stage and 3-5MPa for the second stage.

[0108] The sterilization conditions are 87-90℃ for 30 seconds.

[0109] After sterilization, the sterilized material is aged under the following conditions: 4°C for 6 hours.

[0110] 3. Preparation of frozen beverages

[0111] The aged materials are then frozen, expanded, shaped, hardened, and packaged.

[0112] Comparative Examples 2-1 to 2-3

[0113] 1. The formula is shown in Table 1.

[0114] 2. Pretreatment process

[0115] According to the formula in Table 1, all materials are mixed in a mixing tank and then transported to a volume-fixing tank for volume adjustment. By adding an appropriate amount of drinking water, the total volume or weight of the materials is adjusted to the precise value preset in the formula to obtain the total mixture.

[0116] When homogenization begins, the total mixture is fed into the homogenizer, and the sterilization system is activated for continuous operation.

[0117] The homogenization temperature is 65~70℃, and the pressure is: 15-20MPa for the first stage and 3-5MPa for the second stage.

[0118] The sterilization conditions are 87-90℃ for 30 seconds.

[0119] After sterilization, the sterilized material is aged under the following conditions: 4°C for 6 hours.

[0120] 3. Preparation of frozen beverages

[0121] The aged material is then frozen, expanded, shaped, hardened, and packaged (same as in Example 2).

[0122] Examples 3-1 to 3-3

[0123] 1. The formula is shown in Table 2.

[0124] Table 2 Ingredients (Total: 1000 parts by weight)

[0125]

[0126] 2. The pretreatment process is the same as in Example 2.

[0127] Comparative Examples 3-1 to 3-3

[0128] 1. The formula is shown in Table 2.

[0129] 2. The pretreatment process is the same as that of Comparative Example 2.

[0130] 3. The process for preparing frozen drinks is the same as in Example 2.

[0131] Examples 4-1 to 4-3

[0132] 1. The formula is shown in Table 3.

[0133] Table 3 Ingredients (Total: 1000 parts by weight)

[0134]

[0135] 2. The pretreatment process is the same as in Example 2.

[0136] 3. The process for preparing frozen drinks is the same as in Example 2.

[0137] Comparative Examples 4-1 to 4-3

[0138] 1. The formula is shown in Table 3.

[0139] 2. The pretreatment process is the same as that in Comparative Example 2.

[0140] 3. The process for preparing frozen drinks is the same as in Example 2.

[0141] Examples 5-1 to 5-3

[0142] 1. The formula is shown in Table 4.

[0143] Table 4 Ingredients (Total: 1000 parts by weight)

[0144]

[0145] 2. The pretreatment process is the same as in Example 2.

[0146] 3. The process for preparing frozen drinks is the same as in Example 2.

[0147] Comparative Examples 5-1 to 5-3

[0148] 1. The formula is shown in Table 4.

[0149] 2. The pretreatment process is the same as that in Comparative Example 2.

[0150] 3. The process for preparing frozen drinks is the same as in Example 2.

[0151] Examples 6-1 to 6-3

[0152] 1. The formula is shown in Table 5.

[0153] Table 5 Ingredients (Total: 1000 parts by weight)

[0154]

[0155] 2. The pretreatment process is the same as in Example 2.

[0156] 3. The process for preparing frozen drinks is the same as in Example 2.

[0157] Comparative Examples 6-1 to 6-3

[0158] 1. The formula is shown in Table 5.

[0159] 2. The pretreatment process is the same as that of Comparative Example 2.

[0160] 3. The process for preparing frozen drinks is the same as in Example 2.

[0161] Comparative Example 7

[0162] The pretreatment system for making fruit-flavored frozen beverages provided in this comparative example includes a mixing tank for mixing materials other than fruit products.

[0163] The pretreatment system for making fruit-flavored frozen beverages provided in this comparative example also includes a volumetric condenser, wherein the mixture outlet of the mixing tank is connected to the mixture inlet of the volumetric condenser.

[0164] The pretreatment system for making fruit-flavored frozen beverages provided in this comparative example also includes a homogenization and sterilization system connected to the mixing outlet of the volumetric cylinder. The homogenization and sterilization system includes a balance cylinder, a homogenizer, and a sterilization device.

[0165] The mixing outlet of the constant volume cylinder is connected to the mixing inlet of the homogenizer.

[0166] Two material pipelines are provided between the homogenizer and the balance cylinder. One material pipeline is for conveying material from the homogenizer to the balance cylinder, and the other material pipeline is for conveying material from the balance cylinder to the homogenizer.

[0167] The homogenizer is provided with a material outlet, which is connected to the material inlet of the sterilization device.

[0168] In this comparative example, the pretreatment system for making fruit-flavored frozen beverages also includes an aging tank connected to the material outlet of the sterilization device.

[0169] The aging tank is equipped with a fruit product material inlet, which is connected to a fruit product material processing device, which is a jam preparation system.

[0170] Comparative Examples 8-1 to 8-3

[0171] 1. The formula is shown in Table 6.

[0172] Table 6 Ingredients (Total: 1000 parts by weight)

[0173]

[0174] 2. Pretreatment process

[0175] According to the formula in Table 6, all materials except jam are mixed in a mixing tank and then transported to a volume-fixing tank for volume adjustment. By adding an appropriate amount of drinking water, the total volume or weight of the materials is adjusted to the precise value preset in the formula to obtain the mixture.

[0176] When homogenization begins, the mixture is fed into the homogenizer, and the sterilization system is activated for continuous operation.

[0177] The homogenization temperature is 65~70℃, and the pressure is: 15-20MPa for the first stage and 3-5MPa for the second stage.

[0178] The sterilization conditions are 87-90℃ for 30 seconds.

[0179] After sterilization, the sterilized material is aged, and jam is added to the aging tank. The aging conditions are 4°C for 6 hours.

[0180] 3. Preparation of frozen beverages

[0181] The aged material is then frozen, expanded, shaped, hardened, and packaged (same as in Example 2).

[0182] Examples 7-1 to 7-3

[0183] 1. The formula is shown in Table 6.

[0184] 2. The pretreatment process is the same as in Example 2.

[0185] 3. The process for preparing frozen drinks is the same as in Example 2.

[0186] Test case

[0187] 1. Color Measurement

[0188] Based on the test results in Tables 1-6, the soft-serve ice cream prepared in the examples and Comparative Examples 8-1 to 8-3 exhibits a natural color, which can reduce color loss during the pre-processing of frozen beverages prepared with fruit. However, the frozen drinks prepared in Comparative Examples 8-1 to 8-3 show uneven mixing of fruit ingredients. In Comparative Examples 2-1 to 6-3, the color loss of the fruit during the pre-processing of frozen beverages is severe, affecting the sensory characteristics of the products.

[0189] 2. Microbial assay

[0190] Using national standard processes GB 4789.3, GB 4789.2, and GB4789.41, the results are as follows:

[0191] Examples 2-1, 2-2, 2-3, Comparative Examples 2-1, 2-2, 2-3, 3-1, 3-2, 3-3, 3-1, 3-2, 3-3, 4-1, 4-2, 4-3, 4-1, 4-2, 4-3, 5-1, 5-2, 5-3, 6-1, 6-2, 6-3, 7-1, 7-2, and 7-3 were all not detected.

[0192] Comparative Examples 8-1, 8-2, and 8-3 are considered to have potential risks.

[0193] The experimental results show that, for individual fruit flavors, formula 2, with added jam during homogenization, has a more moderate flavor and texture. The other formulas primarily suffer from variations in flavor and texture due to differences in the amount of the same jam added, and the high cost of jam necessitates careful consideration. Furthermore, different jam varieties have different optimal addition amounts based on their individual flavors, but the final experimental results are consistent: adding jam during homogenization results in better flavor, color, and texture than adding it during mixing. The underlying principle is to minimize the high-temperature processing time, thus preserving the color and flavor of the fruit products as much as possible. Adding fruit products to the balancing tank ensures more uniform mixing. Since the dispersion effect after homogenization is much better than adding directly to the aging tank, adding in the aging tank can lead to uneven flavor, especially noticeable with small amounts. This invention overcomes the limitations of traditional process equipment and improves the quality of pre-treated products, particularly in products with added fruit products, making it worthy of promotion.

[0194] The pretreatment process and system for producing fruit-flavored frozen beverages provided by this utility model can improve quality and reduce risks. Using the system and process provided by this utility model results in a product with a realistic and natural flavor, texture, and color, while avoiding microbial risks in later stages. It also reduces the amount of fruit added while ensuring flavor and texture quality, effectively saving costs.

[0195] The above description is only a preferred embodiment of the present utility model. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present utility model, and these improvements and modifications should also be considered within the protection scope of the present utility model.

Claims

1. A pre-processing system for making fruit-flavored frozen beverages, characterized in that, include: Mixing tank; A constant volume cylinder connected to the mixture outlet of the mixing cylinder; A homogenizing and sterilizing system connected to the mixing outlet of the constant volume cylinder, the homogenizing and sterilizing system including a balance cylinder, a homogenizer and a sterilizing device; The mixing outlet of the constant volume cylinder is connected to the mixing inlet of the homogenizer; Two material pipelines are provided between the homogenizer and the balance cylinder. One material pipeline is for conveying material from the homogenizer to the balance cylinder, and the other material pipeline is for conveying material from the balance cylinder to the homogenizer. The balance cylinder is equipped with a material addition port for fruit products. The homogenizer is provided with a total material outlet, which is connected to the total material inlet of the sterilization device; An aging tank connected to the main material outlet of the sterilization device.

2. The preprocessing system according to claim 1, characterized in that, The fruit product material inlet is connected to the fruit product material conveying device.

3. The preprocessing system according to claim 2, characterized in that, One end of the fruit product material conveying device is connected to the fruit product material adding port, and the other end is connected to the fruit product material processing device.

4. The preprocessing system according to claim 3, characterized in that, The fruit product material processing device includes at least one of a chopper, a juicer, and a jam preparation system.

5. The preprocessing system according to claim 1, characterized in that, The diameter of the fruit product material feeding port of the balance cylinder is 300-400mm.

6. The preprocessing system according to claim 1, characterized in that, The diameter of the fruit product material addition port of the balance cylinder is 350 nm.

7. The preprocessing system according to claim 1, characterized in that, The height of the balance cylinder is 400-1000mm, the length is 300-600mm, and the width is 300-600mm.

8. The preprocessing system according to claim 1, characterized in that, The balance cylinder has a height of 500mm, a length of 400mm, and a width of 400mm.

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